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Water activity

Fish spoilage mechanisms

water activity

  Microorganism there are minimum, optimum and maximum water activity same like pH and temperature. Therefore, lowering water activity (aw) can minimize putrefaction and improve preservation of fish. The term water activity (aw) refers to the water which is not bound to food molecules and can support the growth of bacteria, yeasts and moulds (fungi). The water activity (aw) represents the ratio of the water vapor pressure of the food to the water vapor pressure of pure water under the same conditions and it is expressed as a fraction .The control of water activity is accomplished by drying, adding chemicals, or a combination of both methods. Sugars and sodium chloride have been used to bind up the free water molecules and create an osmotic imbalance resulting in cell growth inhibition.